Easy Creamy Tomato Soup Recipe – Comfort in a Bowl

Introduction

Few things soothe the soul like a warm bowl of creamy tomato soup. Velvety, tangy, and gently sweet, this easy recipe is a go-to for chilly days, quick lunches, or cozy dinners. Unlike store-bought versions, this homemade tomato soup delivers fresh flavor, creamy texture, and just the right balance of acidity — with no artificial ingredients or preservatives.

Made with pantry staples like canned tomatoes, onions, garlic, and cream, it comes together in under 30 minutes and is perfect for pairing with grilled cheese or crusty bread. This easy creamy tomato soup recipe is beginner-friendly, freezer-friendly, and endlessly customizable.

Ingredients Overview

Each ingredient plays an important role in delivering rich flavor and smooth consistency:

Canned whole tomatoes

San Marzano or good-quality whole peeled tomatoes are ideal — they offer natural sweetness and deeper tomato flavor than diced or crushed. You can also use fire-roasted tomatoes for a smoky note.

Onion

A yellow onion adds savory depth. Sautéing it first builds flavor into the base.

Garlic

Essential for richness and aroma. Use fresh garlic for the best results.

Olive oil or butter

Used to sauté aromatics and add body. Butter offers a slightly sweeter, creamier flavor.

Vegetable or chicken broth

Thins out the soup while adding savory depth. Choose low-sodium for better control over salt levels.

Heavy cream or half-and-half

Cream adds richness and balances the acidity of the tomatoes. For a lighter option, use half-and-half or coconut milk.

Sugar

A small amount balances the tomatoes’ natural acidity — don’t skip this step!

Salt and black pepper

Simple seasonings to bring everything together.

Optional Add-ins:

• Fresh basil
• Red pepper flakes for heat
• Parmesan rind during simmering for added umami
• Carrot (sautéed with onions) for added natural sweetness

Step-by-Step Instructions

This tomato soup is fast and full of flavor — no complicated steps or hours of simmering needed.

1. Sauté the aromatics

In a large pot, heat 2 tbsp olive oil or butter over medium heat. Add:

• 1 medium yellow onion, chopped
• 2–3 garlic cloves, minced

Sauté for 5–7 minutes until the onion is translucent and softened.

2. Add tomatoes and broth

Stir in:

• 1 (28 oz) can whole peeled tomatoes, with juices
• 1½ cups vegetable or chicken broth
• 1 tsp sugar
• Salt and black pepper, to taste

Break up the tomatoes gently with a wooden spoon. Bring to a simmer and cook for 15–20 minutes uncovered, stirring occasionally.

3. Blend until smooth

Use an immersion blender to blend directly in the pot until smooth. Or, transfer in batches to a blender and puree carefully (venting the lid slightly to avoid pressure build-up).

4. Stir in cream

Reduce heat to low. Stir in:

• ½ cup heavy cream (or ¾ cup for extra richness)
• Optional: a handful of chopped fresh basil

Simmer for another 2–3 minutes until warmed through. Taste and adjust seasoning.

5. Serve

Ladle into bowls and top with a drizzle of cream, fresh herbs, or cracked pepper. Serve with grilled cheese, toast, or croutons.

Tips, Variations & Substitutions

• Fire-roasted tomatoes: Use them for a smokier, deeper flavor.
• Add carrots: Chop 1 small carrot and sauté with the onion for natural sweetness.
• Make it vegan: Use olive oil and full-fat coconut milk or a plant-based cream.
• Add spice: A pinch of chili flakes or cayenne adds warmth.
• Herb it up: Add thyme, oregano, or basil while simmering.
• Thicken it: For a thicker soup, reduce broth slightly or simmer longer uncovered.
• Cheesy twist: Stir in grated Parmesan or a Parmesan rind during simmering.

Serving Ideas & Occasions

This creamy tomato soup is a classic comfort meal and pairs beautifully with:

• Grilled cheese sandwich – the ultimate duo
• Garlic bread or toast – for dipping
• Avocado toast – for a modern, hearty combo
• Salad – a crisp Caesar or arugula salad balances the richness
• Mini grilled cheese dippers – perfect for parties or kids

Serve this soup on:

• Chilly fall or winter nights
• Quick weekday lunches
• Meal prep days (freezes and reheats well)
• Sick days when you need soothing food
• Family dinners with minimal fuss

Nutritional & Health Notes

This soup can be tailored for a variety of dietary preferences:

• Tomatoes are high in lycopene, a powerful antioxidant.
• Olive oil or butter provides healthy fats and richness.
• Cream adds calories, but also helps with satiety and texture.
• Low-carb & gluten-free: Naturally gluten-free and low in carbs when served alone.
• Vegan: Use plant-based cream and skip the dairy for a fully vegan version.

Per serving (without bread), this soup contains approximately:

• 250–300 calories
• 4–5g protein
• 20g fat (with cream)
• 15–20g carbohydrates
• 3–4g fiber

Add lentils or white beans for extra protein and fiber if needed.

FAQs

Q1: Can I use fresh tomatoes instead of canned?
Yes — use about 2 pounds of peeled, chopped fresh tomatoes. You may need to simmer longer to reduce excess water and intensify the flavor.

Q2: How long does tomato soup last in the fridge?
Store in an airtight container for up to 4–5 days. Reheat gently on the stove or in the microwave.

Q3: Can I freeze this soup?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Q4: Can I make it without cream?
Yes. You can use coconut milk, cashew cream, or leave it out for a more classic, brothy tomato soup.

Q5: Why add sugar to tomato soup?
A small amount of sugar balances the acidity of the tomatoes and rounds out the flavor. It’s especially helpful with canned tomatoes.

Q6: Can I add protein to this soup?
Yes — add white beans, lentils, or shredded chicken for a heartier version.

Q7: What’s the best blender for tomato soup?
An immersion blender is safest and easiest. For a high-powered countertop blender, blend in batches and always vent the lid to prevent pressure buildup.

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